For several years, I was in Houston, Texas at the end of October, attending the International Quilt Market and Festival. There was an International House of Pancakes near my hotel (and yes, that was why I stayed at that particular hotel)

IHOP always had a couple of seasonal specials going on and I enjoyed them thoroughly.

Here is  a tasty combination to celebrate crisp autumn mornings. Enjoy!

INGREDIENTS

Syrup:
3/4 cup unsweetened apple juice
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 Tbsp vegetable oil
1/2 tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

Pancakes:
1 cup unbleached all-purpose flour
1 Tbsp white sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp ground cinnamon
4 egg whites, beaten
1 cup skim milk
1/2 cup canned pumpkin puree
2 Tbsp vegetable oil

INSTRUCTIONS

Make the Syrup first, then make the pancakse.

Combine syrup ingredients in a saucepan over medium heat and bring to a boil, stirring constantly.

Reduce heat to low and simmer uncovered 20-25 minutes, then let stand 30 minutes while making pancakes.

For the pancakes:

Preheat griddle.

Combine flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon in large bowl.

In separate bowl, beat together milk, pumpkin, and oil.

Beat the egg whites.

Stir the milk mixture into dry ingredients, just until moistened, then fold in egg whites.

Spray griddle with nonstick spray, and pour 1/4 cup of batter at a time to form pancakes.

Flip when bubbles form. Serve hot with re-warmed syrup and walnuts or pecans, if desired.

Tink

*When I dream, I cook and bake like an artist!*